Christmas Gammon

Cooking your Gammon Ham for Christmas

Soak overnight in fresh water, depending on the size of the Gammon ham. With very large gammons of 8 kilos, a full day soaking may be required.

Calculate the cooking time by multiplying the weight of the joint in kilos by 40 minutes. For example, a 2 kilo joint would take 80 minutes or 1 hour 20 minutes.

Boil your gammon in fresh water, adding vegetables or other things you might like the flavour of: cider, apple juice, spices and herbs. For the complete amount of time.

…..Or you can divide the time in half and boil it for half the time and roast it for half the time…….

…..Or you can bake it for the entire time stated above, covered in foil at a temperature of 160 degrees C.

To glaze your ham, remove the skin whilst the joint is still hot. Score the fat, and stud the joint with cloves in the fat if you like, and then put your glaze on the joint. Use, for example, the same quantities of honey and mustard mixed together for your glaze. Place your joint back in a hot oven for 10 to 15 minutes whilst the glaze caramelises. Do not leave the joint at this point as the glaze can burn easily.

Make sure you leave the joint to rest after cooking is complete for at least 30 minutes.

Note: To boil means to bring to the boil and then turn it down to just a simmer for the cooking time.